Posted Sun Jan 29, 2006, 12:01am Subject: Re: Favorite Online (roasted) Espresso Blends
yeah I got through alot of coffee, 1/2lb a week for me would be on the low end... I can easily go through 2lbs in a week (especially if it is something I haven't worked with before.)
It does definitely present a problem though.
Dan Streetman Cuvee Coffee Roasting Company Austin, TX
alanmushnick Senior Member Joined: 16 Feb 2003 Posts: 269 Location: Haddonfield Expertise: I love coffee
Espresso: Vetrano, gaggia espresso Grinder: Mini Mazzer Vac Pot: none Drip: Krups aroma control Roaster: I still don't do this.
Posted Sun Jan 29, 2006, 4:14am Subject: Re: Freezing Favorite Online (roasted) Espresso Blends
I keep a few days worth in a small airtight container or bags like the ones you get from espressovivace. The rest, I keep in the freezer. To me, this preserves the freshness, and when I use the coffee days or a couple of weeks later, I still get great crema and taste. While I don't mind spending for the coffee, by ordering a few pounds at a time, I can bundle the shipping charges. What is the supposed downside of freezing?
SJM Senior Member Joined: 17 Nov 2004 Posts: 1,508 Location: CA Expertise: I love coffee
Posted Sun Jan 29, 2006, 11:11am Subject: Re: Freezing Favorite Online (roasted) Espresso Blends
oops, Alan, I'm sorry that I spoke beyond my own personal experience when I said that I thought freezing roasted beans was frowned upon. BUT, it is an impression that I have brought away with me from reading here at cg.c. Maybe I have mis-represented what I have gleaned. I hope thems that knows will fill in with their experience on the subject.
Posted Sun Jan 29, 2006, 11:41am Subject: Re: Favorite Online (roasted) Espresso Blends
Susan -
I use vacuum freezing with excellent results. You're right that many people frown on freezing beans, but they either 1) have never actually tried vacuum freezing, or 2) have much finer taste sensitivity that I do. I simply cannot taste any ill effect for periods up to about 6 weeks, and the freshness of the beans is definitely preserved at very near peak level.
You will definitely hear different opinions, but all that matters is what you taste. I would encourage you to experiment with different beans, and vacuum freeze as necessary.
SJM Senior Member Joined: 17 Nov 2004 Posts: 1,508 Location: CA Expertise: I love coffee
Posted Sun Jan 29, 2006, 12:53pm Subject: Re: Favorite Online (roasted) Espresso Blends
All righty then, I'm gonna do just that.
But, cafedj, what exactly is "vacuum freezing"? Is that the process of putting the beans directly into mason jars and then freezing? with just the ball-dome lids, or the special vacuum lids I've seen advertised? or do you use those vags with the out-gassing gizmos? And, you are right on the money about taste sensitivity; mine probably doesn't match the levels referred to by many of the geekers hereabouts. Probably freezing wouldn't bother my receptors unless it severely degraded the taste, and I get it now that that isn't the case, and I just might best try it myself to see...
I had a chance to visit Barefoot for the first time on Saturday. I took some Element 114 home and I'm really happy with it. It's really a dense blend.
I also ordered some Daterra Reserve and Ambrosia from Caffe Fresco and pulled some shots today a week out of roast... holy cow this stuff is amazing! The descriptions on the website (www.caffeefresco.us) are very accurate.
I spoke with a noted coffee importer and supplier this week. I'm working on a commercial business scheduled for late '06, early '07. Knowing his scientific approach to espresso, I asked him about how I might store his beans during our evaluation period. He recommended I order my 5 pound minimums in 1 pound paks rather than bulk. (it's a little more $$$) If I can't use all the bags within the week following roasting/shipping, then freeze them. When ready to use, pull it from the freezer and give it 12 hours to defrost at room temp before using. While it obviously isn't recommended over consuming within a week of roasting, it is a recommended option; at least recommended by a roaster known for his attention to the quantiative-scientific analysis of the espresso process. If he says its a viable option, then I'm buying in.
Regarding an option for faster comsumption; I've taken the opportunity to serve "ANYONE WHO ENTERS OUR HOUSE" to one of my espressos or capuccinos. I go through 1 to 2 pounds a week, giving free samples to my wife's card playing group, up until Saturday to prospective home buyers that have come over with their agents to look at our house. However, we sold it on Saturday and it's in escrow......so maybe I'll start dispensing my samples at garage sales for the next couple weeks? We did a Super Bowl party and I cranked out as many caps and espressos to the group as I might have in a very small cafe......which was alot for me on my Expobar Pulsar Office! ..........just a thought? When you get really good and stuff.........start charging!
I recently posted as to the terrific espresso from Metropolis Roasters ("Redline")... I be remiss if I didn't also mention the espresso blends from Cafe Fresco ("Ambrosia"), "Espresso Classico" from Paradise Roasters, and "Black Cat" from Intellegentsia...in addition, the people behind these wonderful coffees are just as wonderful....and unbelievably commited to bringing us the best.
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